Low-carb diets are still on the fringe of British eating habits,
with high drop-out rates and consumer cynicism over health
benefits, according to a new report - confirming the UK bakery
industry's view that low-carbs pose no...
Fibre-fever may be the new trend poised to sweep the United States
food industry over the next few years as low-carb diets begin to
stutter and the US government raises the bar for healthy eating -
good news for bakers, pasta makers...
Opponents of the low-carb diet fad in the US have joined their
counterparts in the UK in calling into question the safety of the
weight-loss regime. But whether the protests will be loud enough to
be heard over the increasingly raucous...
The reason low-carb dieters often lose weight and sometimes show
improvements in their cholesterol, blood sugars, and blood
pressures is because they are, in essence, sickened by the diet,
writes a doctor in a science journal published...
